Calcium and ascorbic acid affect cellular structure and water mobility in apple tissue during osmotic dehydration in sucrose solutions

Food Chemistry

Volumn 195, Issue , 2016, Pages 19-28

  Mauro, Maria A ^a   Dellarosa, Nicolò ^b   Tylewicz, Urszula ^b   Tappi, Silvia ^b   Laghi, Luca ^b   Rocculi, Pietro ^b   Rosa, Marco Dalla ^b  

^a SÃO PAULO STATE UNIVERSITY UNESP   (Brazil)

^b UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Cell compartments; Cell viability; Mass transfer; Microscopy; NMR

Indexed keywords

CALCIUM; CELLS; CYTOLOGY; DEHYDRATION; FLUORESCENCE MICROSCOPY; FRUITS; MASS TRANSFER; MICROSCOPIC EXAMINATION; MOBILE SECURITY; NUCLEAR MAGNETIC RESONANCE; ORGANIC ACIDS; OSMOSIS; SUGAR (SUCROSE); TISSUE; WATER SUPPLY SYSTEMS;

CELL VIABILITY; CELLULAR COMPARTMENTS; CELLULAR STRUCTURE; MICROSTRUCTURAL CHANGES; OSMOTIC DEHYDRATION; PERMEABILITY CHANGE; TIME DOMAIN NUCLEAR MAGNETIC RESONANCE; WATER DISTRIBUTIONS;

ASCORBIC ACID;

ASCORBIC ACID; CALCIUM LACTATE; SUCROSE; WATER; CALCIUM;

AQUEOUS SOLUTION; ARTICLE; CELL VACUOLE; CELL VIABILITY; CELL WALL; COMPARATIVE STUDY; CONTROLLED STUDY; CYTOPLASM; FLUORESCENCE MICROSCOPY; FOOD COMPOSITION; INTRACELLULAR SPACE; MALUS DOMESTICA; MICROSCOPY; MOISTURE; NUCLEAR MAGNETIC RESONANCE; OSMOSIS; OSMOTIC DEHYDRATION; PLANT TISSUE; WATER CONTENT; CHEMISTRY; FOOD PRESERVATION; MALUS; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PROCEDURES;

ASCORBIC ACID; CALCIUM; FOOD PRESERVATION; MAGNETIC RESONANCE SPECTROSCOPY; MALUS; OSMOSIS; SUCROSE; WATER;

EID: 84947032148     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.04.096     Document Type: Article

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